Categories: Mexican

Ingredients

• 1 pound boneless, skinless chicken breast
• 1/2 cup mild salsa
• 2 cups chopped romaine lettuce
• 1 cup shredded Mexican cheese blend
• 8 corn tortillas, warmed and halved

Directions

1. Place chicken in a large saucepan and add water to cover by 2 inches. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes. Remove the chicken to a clean cutting board. (Discard poaching liquid or save for another use.) Let cool slightly, then shred the chicken into bite-size pieces with two forks. Transfer to a bowl and stir in salsa. Serve the chicken, lettuce, cheese and tortillas separately for build-your-own tacos.

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